Lemon Pie
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Lemon Pie

There is several ways to do the lemon pie, with meringue or without meringue, made with pie crust, shortcrust pastry or sweet pastry ( PÂTE SUCRÉE in french), this pie is really easy to make, it needs basic ingredients so I hope you will like this recipe !!. I keep the weights of the ingredients in grams to avoid rounding […]

Almond Cakettes
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Almond Cakettes

This pastry is inspired from a famous old Algerian pastry called “makroud elouz” which is one of my favorite Algerian pastries, The old pastry (makroud elouz) still exist in Algeria and  I would say that  it’s a must have  in our plates during celebrations an hollydays, that is why I wanted to share with you the recipe of an […]

The Tiramisu
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Tiramisu

The tiramisu is an Italian dessert that means literally pick me up or lift me up, so if you need to sheer up take fifteen minutes  and try this recipe I keep the weights of the ingredients in grams to avoid rounding them and giving you wrong measures,  I suggest you to use a scale that indicates the weight in grams. […]

Mango Entremet
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Mango Entremet

I rarely do pastries made with exotic fruits, since I am originally from a country that doesn’t product these kinds of fruits, so doing this entremet was a challenge for me, especially that I never used the mango in mousse. After a long hesitation I decided to do it and I am really satisfied by […]

Almond Hearts
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Almond Hearts

The real name of this pastry is “El mkhabez” which literally means “the cake that has the texture of the bread”, to be honest I don’t know why this naming!! but I am sure that the taste is far from the bread taste, this pastry is really tasty, you can make it with different ingredients, […]

Strawberry Pie
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Strawberry Pie

When I was in France I used to wait for the right season to get good strawberries and make a strawberry pie, Here in USA, I make this pie all the time because I always can find good strawberries in markets, it is really easy to do, it’s really delicious and not too caloric. The pie is made with […]

The Paris Brest
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The Paris Brest

The Paris Brest is a French pastry that was created by the French pastry chef Louis Durant for the bike race “Paris – Brest” that goes from Paris to the city of Brest in France. That is why the shape of this pastry looks like a bike tire. The key elements of this pastry are the Praline, […]

Eclairs
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Chocolate eclairs

The Éclair is an old French pastry that appeared around 1850 in Lyon (France), it is made mainly with choux paste, filled with pastry cream and glazed with a fondant that is totally different from the “fondant” that we use to cover the cake here in USA. In this recipe, I changed a little bit […]

Strawberry Macaroons
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Strawbery macaroons (Christophe Felder)

Yum I took this recipe from Christophe Felder’s Pastry book (Patisserie L’ultime Reference) that is called the Bible of the French pastry. Unfortunately this book doesn’t exist in English, so I try sharing with you some marvelous recipes that you can’t fail !!, actually all the recipe of Felder are really precise, the result is […]

Bavarois
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The Raspberry Bavarois

The name of the Bavarois comes from the Bavarian Cream (Crème Bavaroise)  that could be made with adding gelatin and the whipped  cream to the egg custard or fruits mousse. In this recipe I chose to make the Bavaroise cream with raspberry mousse. As a base I chose to make an Almond Dacquoise that is very tasty, […]

ChocolateMacaroons
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Chocolate Macaroons (Christophe Felder)

Today I chose to do the most classic macaroons, the chocolate macaroon, actually there are several recipes to make these macaroons but my favorite is the one made with the Italian meringue and stuffed with a dark chocolate Ganache (I used a professional dark chocolate 70% cocoa). I keep the weights of the ingredients in […]

Italian Meringue
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Italian Meringue

Ingredient 75 g egg whites 150 g sugar 5 cl water I keep the weights of the ingredients in grams to avoid rounding them and giving you wrong measures,  I suggest you to use a scale that indicates the weight in grams. Instructions: In a saucepan bring the sugar and the water to a boil, check the temperature […]

Choux Pastry
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Choux Pastry

I keep the weights of the ingredients in grams to avoid rounding them and giving you wrong measures,  I suggest you to use a scale that indicates the weight in grams. First Recipe: Ingredients: 250 ml water 110 g butter 125 g flour 5 eggs Pinch of salt Instructions: Making the choux paste: In a saucepan bring […]

The Genoise
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The Genoise

I keep the weights of the ingredients in grams to avoid rounding them and giving you wrong measures,  I suggest you to use a scale that indicates the weight in grams. Ingredients:  150 g  eggs (whole egg) 90 g  sugar 75 g  flour 20 g cornstarch Instructions: Using a bain marie ( water bath) beat the eggs […]